The Best Drop Biscuits

I have made these many times for my family, and they are always a hit.  I made these at a large family get together around New Year's, and they were a hit then too.  So quick, easy, and delicious.  I found this at Mel's Kitchen Cafe again, but it is originally from America's Test Kitchen.

Yield: About 12 biscuits

Ingredients

• 2 cups (10 ounces) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon sugar
• ¾ teaspoon salt
• 1 cup buttermilk, chilled (I have used buttermilk substitutions with success.  I measure out 1 T vinegar or lemon juice and then add milk until I reach 1 cup.)
• 8 tablespoons butter, melted and slightly cooled

Directions

1. Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner.
2. In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.
3. Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional melted butter. Serve warm.